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Beer Braised Short Ribs (double for planned leftovers)<\/p>\nBeer Braised Short Ribs (double for planned leftovers)<\/p>\n
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4 pounds bone in short ribs (about 8)<\/p>\n
Kosher salt & fresh ground pepper<\/p>\n
Neutral oil, like avocado<\/p>\n
4 carrots, cut into 1 inch pieces<\/p>\n
4 celery stalks, cut into 1 inch pieces<\/p>\n
1 small yellow onion, cut into a medium dice<\/p>\n
3 cloves garlic<\/p>\n
3 T. tomato paste<\/p>\n
3 T. flour<\/p>\n
2 cups beef broth<\/p>\n
1 bottle (12 ounces) Guinness stout<\/p>\n
6 fresh thyme stalks<\/p>\n
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Preheat oven to 300 degrees. Season short ribs well with salt & pepper. Heat a heavy oven proof pot (like a Dutch oven) and sear short ribs until browned on all sides – (except bone side) until golden brown – about 3-4 minutes total then remove & set aside. Add carrot, celery & onion to the pot and cook until just beginning to soften, about 3 minutes, then add garlic and stir in to combine – cook another 2 minutes. Add tomato paste and flour to vegetables – stir well to combine and cook another minute or so. Put in beef broth & Guinness, stirring well and bring to a boil – turn off heat and add ribs back to the pot long with the thyme. Cover with lid, put in the oven and cook until fork tender – 2 1\/2 to 3 hours. Serve with the vegetables and some of the gravy\/broth on anything \u2013 rice, potatoes, pasta, cauliflower mash.<\/p>\n
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Beer Braised Short Ribs (double for planned leftovers) 4 pounds bone in short ribs (about 8) Kosher salt & fresh ground pepper Neutral oil, like avocado 4 carrots, cut into 1 inch pieces 4 celery stalks, cut into 1 inch pieces 1 small yellow onion, cut into a medium dice 3 cloves garlic 3 T. tomato paste 3 T. flour 2 cups beef broth 1 bottle (12 ounces) Guinness stout 6 fresh thyme stalks Preheat oven to 300…<\/p>\n